Enjoy a healthy and flavorful dinner with this Baked Salmon with Lemon and Dill, paired with a refreshing and vibrant Greek salsa. The tender salmon is marinated with a zesty lemon, balsamic vinegar, and herb blend before being baked to perfection. To complement the salmon, a creamy dill sauce adds a layer of richness, while the optional Greek salsa offers a fresh burst of flavor with cherry tomatoes, cucumbers, feta, and olives. This meal is ideal for a light, nutrient-packed dinner, and it’s simple enough to prepare on a busy weeknight while still feeling gourmet.
Ingredients:
For the Salmon:
- 4 (6 oz.) wild salmon fish fillets or 1 large wild Alaskan salmon fillet
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- ½ teaspoon lemon pepper
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- ½ teaspoon salt
For the Dill Sauce:
- ½ cup of Greek yogurt, preferably nonfat for a lighter option.
- 2 tablespoons mayonnaise (nonfat works great)
- 1 tablespoon chopped dill
- 1 minced garlic clove or ¼ teaspoon garlic powder
- ½ tablespoon lemon juice
- 1 teaspoon red wine vinegar
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
- Salt and pepper, to taste
For the Greek Salsa (Optional but Recommended):
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumber
- 3 tablespoons kalamata olives (or regular), halved
- ¼ cup chopped red onion
- 2-3 tablespoons crumbled feta
- ½ – 1 jalapeno, seeded, deveined, minced (or a pinch of red pepper flakes)
- ½ tablespoon chopped dill
- 1 minced garlic clove
- ½ tablespoon olive oil
- ½ tablespoon red wine vinegar
- ½ tablespoon lemon juice
- ½ teaspoon dried oregano
- Salt and pepper, to taste
Instructions:
- Marinate the Salmon: Preheat the oven to 400°F (200°C). In a small bowl, mix together the olive oil, balsamic vinegar, lemon juice, lemon pepper, dried oregano, garlic powder, sugar, and salt. Rub this mixture all over the salmon fillets, making sure they are evenly coated. Let the salmon marinate for at least 10 minutes while you prepare the dill sauce and salsa.
- Bake the Salmon: Arrange the salmon fillets on a baking sheet lined with parchment paper. Cook in the preheated oven for 12 to 15 minutes, or until the fish easily flakes apart when tested with a fork.
- Prepare the Dill Sauce: While the salmon is baking, whisk together the Greek yogurt, mayonnaise, chopped dill, garlic, lemon juice, red wine vinegar, dried oregano, dried parsley, salt, and pepper in a small bowl.
- Make the Greek Salsa (Optional but Recommended): In a medium bowl, toss together the cherry tomatoes, chopped cucumber, kalamata olives, red onion, feta, jalapeno (or red pepper flakes), chopped dill, minced garlic, olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Stir until everything is well combined.
- Serve: Serve the baked salmon with a generous drizzle of dill sauce and top with the Greek salsa if desired. Pair with a side of your choice, such as quinoa, rice, or roasted vegetables, for a complete meal.
Conclusion:
This Baked Salmon with Lemon and Dill is an easy, nutritious dish that combines rich, tangy flavors with a fresh, creamy dill sauce. The optional Greek salsa adds a colorful, Mediterranean twist, making this dish perfect for a light, satisfying dinner. Whether you’re preparing this for a quick weekday meal or a special occasion, this recipe is sure to impress with its vibrant taste and beautiful presentation.
Baked Salmon with Lemon and Dill, Topped with Greek Salsa
Tender baked salmon fillets marinated with lemon,balsamic vinegar, and herbs, served with a creamy dill sauce and a fresh Greeksalsa. A light yet satisfying meal full of Mediterranean flavors.
Ingredients
For the Salmon:
- 4 6 oz. wild salmon fish fillets or 1 large wild Alaskan salmon fillet
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- ½ teaspoon lemon pepper
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- ½ teaspoon salt
For the Dill Sauce:
- ½ cup of Greek yogurt preferably nonfat for a lighter option.
- 2 tablespoons mayonnaise nonfat works great
- 1 tablespoon chopped dill
- 1 minced garlic clove or ¼ teaspoon garlic powder
- ½ tablespoon lemon juice
- 1 teaspoon red wine vinegar
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
- Salt and pepper to taste
For the Greek Salsa Optional but Recommended:
- 1 cup cherry tomatoes halved
- 1 cup chopped cucumber
- 3 tablespoons kalamata olives or regular, halved
- ¼ cup chopped red onion
- 2-3 tablespoons crumbled feta
- ½ – 1 jalapeno seeded, deveined, minced (or a pinch of red pepper flakes)
- ½ tablespoon chopped dill
- 1 minced garlic clove
- ½ tablespoon olive oil
- ½ tablespoon red wine vinegar
- ½ tablespoon lemon juice
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Marinate the Salmon: Preheat the oven to 400°F (200°C). In a small bowl, mix together the olive oil, balsamic vinegar, lemon juice, lemon pepper, dried oregano, garlic powder, sugar, and salt. Rub this mixture all over the salmon fillets, making sure they are evenly coated. Let the salmon marinate for at least 10 minutes while you prepare the dill sauce and salsa.
- Bake the Salmon: Arrange the salmon fillets on a baking sheet lined with parchment paper. Cook in the preheated oven for 12 to 15 minutes, or until the fish easily flakes apart when tested with a fork.
- Prepare the Dill Sauce: While the salmon is baking, whisk together the Greek yogurt, mayonnaise, chopped dill, garlic, lemon juice, red wine vinegar, dried oregano, dried parsley, salt, and pepper in a small bowl.
- Make the Greek Salsa (Optional but Recommended): In a medium bowl, toss together the cherry tomatoes, chopped cucumber, kalamata olives, red onion, feta, jalapeno (or red pepper flakes), chopped dill, minced garlic, olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Stir until everything is well combined.
- Serve: Serve the baked salmon with a generous drizzle of dill sauce and top with the Greek salsa if desired. Pair with a side of your choice, such as quinoa, rice, or roasted vegetables, for a complete meal.